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Potli Ka Achaar

Potli ka achaar is common in most Sindhi households. This recipe has been passed down for generations in my family. Goes perfect with some aloo ke tuk, Sindhi curry, papad and boiled rice.

Potli Ka Achaar Potli Ka Achaar


: Nishtha Asrani

Recipe Cook Time

: 25 Minutes + 4 days to ripen

Recipe Rating

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  • 5 kg raw mangoes (Ramkela variety)

    2 bulbs of garlic, peeled but whole

    1 Tbsp black kalongi/ onion seeds

    1 Tbsp (heaped) turmeric powder (haldi)

    1 Tbsp (heaped) red chilli powder

    1 Tbsp (heaped) salt

    1 cup mustard oil

    1/2 cup vinegar

    1 meter mulmul ka kapda/ muslin cloth cut into small squares of around 4x4 inches


Grate the raw mangoes.

Mix it well with salt, chillies, turmeric, kalongi, garlic and mustard oil.

Cut the cloth into small squares.

Put the achaar mix into it and tie it like a small potli. Make all the potlis like this.

Put them in a nice clean jar and pour 1/2 cup vinegar over it.

Keep it in indirect sunlight for 4-5 days and its ready to eat

If you wish to preserve it for longer time then keep the jar in the fridge.

Note: Add the oil as it is, do not heat it or the color of the achaar would darken.

Key Ingredients: Garlic, Onion Seeds, Turmeric, Red Chilli, Salt, Mustard Oil, Vinegar




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